Potato Latkes New York Times

Cut each potato in half crosswise.

Potato latkes new york times. The whole house smelled of them he said. Idaho potatoes 2 lbs. Prep a baking sheet with a wire cooling rack so latkes can stay warm and crisp.

As our friend Joan Nathan queen of American Jewish cooking put it in the New York Times The point of latkes at Hanukkah is not the potato but the oil. Yukon potatoes 5 eggs beaten 1 cup flour salt vegetable oil for frying sour cream apple sauce. Latkes are the food most traditionally associated with Hanukkah.

In her blog post Morgan says that to make the best latkes you should use simple and traditional ingredients including Russet potatoes and matzo meal. SOMETIMES chefs overdo it. לאטקעס are shallow-fried pancakes of grated potato and egg often flavored with grated onion.

Grate the potatoes by hand or with the grating disk of a food processor. Arrange a rack in the middle of the oven heat to 300F. Spoon batter use a large kitchen spoon into the pan to create pancakes about 3 12 inches in diameter.

By Avra Epstein 22nd December 2021 22nd December 2021. One year at a latke cook-off in New York a chef garnished the classic Hanukkah potato pancake with smoked salmon and wasabi mayonnaise. Weve taste-tested the best latkes in.

Perfect for Hanukkah or any time of year these latkes bring out the pure flavor. Fry latkes 30-60 seconds per side and pat dry with a paper towel or napkin. Use a spatula to flatten and shape the drops into discs.